Follow these steps carefully to create perfectly tender peppers with a flavorful, well-balanced filling. The process is straightforward and rewarding.

1. Prepare the Peppers and Oven: Begin by preheating your oven to 400°F (200°C). Wash the bell peppers thoroughly. Slice each pepper in half lengthwise, from the stem to the base. Carefully remove the seeds and the white membranes from the inside. Place the pepper halves, cut-side up, in a 9×13 inch baking dish. Drizzle them with the tablespoon of extra virgin olive oil and use your hands or a brush to ensure they are lightly coated inside and out. Sprinkle with a pinch of salt and pepper.
2. Par-Bake the Peppers: Bake the empty pepper halves for 15-20 minutes. This crucial step, known as par-baking, gives the peppers a head start on cooking. It ensures they will be perfectly tender and cooked through at the same time the filling is heated, preventing the dreaded crunchy-pepper-soggy-filling syndrome.
3. Cook the Quinoa: While the peppers are in the oven, cook the quinoa. First, rinse the uncooked quinoa in a fine-mesh sieve under cold running water. This removes the natural coating, called saponin, which can make it taste bitter. In a medium saucepan, combine the rinsed quinoa, 2 cups of vegetable broth (or water), and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Once cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork.
4. Combine the Filling Ingredients: In a large mixing bowl, combine the cooked quinoa with the rinsed chickpeas, quartered cherry tomatoes, halved Kalamata olives, 1/2 cup of crumbled feta cheese, chopped parsley, chopped dill or mint, finely chopped red onion, and minced garlic.
5. Season the Filling: Add the dried oregano, black pepper, lemon zest, and lemon juice to the bowl. Gently stir everything together until it’s well combined. Taste the mixture and adjust the salt and pepper if needed. Remember that the feta and olives are already salty, so it’s wise to taste before adding more salt.
6. Stuff the Peppers: Carefully remove the par-baked peppers from the oven. They should be slightly softened but still hold their shape. Spoon the quinoa mixture generously into each pepper half, mounding it slightly on top.
7. Final Bake: Sprinkle the tops of the stuffed peppers with the additional crumbled feta cheese. Place the baking dish back into the 400°F (200°C) oven and bake for another 15-20 minutes. The peppers are done when they are fully tender, the filling is heated through, and the feta on top is lightly golden and melted.
8. Rest and Garnish: Let the peppers rest for a few minutes after taking them out of the oven. This allows the flavors to settle. Garnish with an extra sprinkle of fresh parsley or dill before serving.